Prompted by the "Climber" question on the Gardening forum thought I'd ask the question: How do you cook fresh beans which are normally cooked in the dried state - pintos, kindneys, etc.
I'm not a fan of pintos, but planted some this year because they were on the rack when I was making other selections - thought it'd be fun to grow and understand the "dried bean" process. I've done a small amount of googling about it and it looks as though you can pick them while they're soft, with the pod still green, and cook in that fashion. What I haven't seen is whether you remove the bean from the green pod or cook them in the fashion of string/snap beans.
It's been hinted that the flavor is different, though doesn't say how. I'd assume it's a milder flavor and as such, typical pork fat/onion/garlic add-ins may be overwhelming?????
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